Making Enormous Italian Meatballs with Tomato and Mushroom Sauce

foreign [Music] [Applause] [Music] excuse me well let's say that again these are the little uh meatballs um well welcome folks do another herges Adventures of whitebeard's catching so what we're going to do today is um I talk in meatballs and a tomato and mushroom sauce um so let's get cracking with the cooking um hopefully the wake up this evening maybe keep it for it tomorrow who the hell knows in this house here we are folks and roughly about 600 grams of minced beef what I'm going to add is roughly teaspoon and a half and off just chopped garlic and then excuse me short little short arms having to stretch we'll call that roughly about four hectic teaspoons maybe five teaspoons um off um fairly dates shallot I can honestly say though shallots and I had to literally chop them blend so to speak and then I had to close my eyes they were that strong I'm just going to add in the heat teaspoon mixed herbs and they won't be mixed herbs going into the sauce a teaspoon of dragon parzel boy hey boys and this is a gas probably about a teaspoon and a half of salt teaspoon three quarters of a teaspoon of black pepper and with one egg and I've never mentioned this but I do have an aversion two eggs I cannot eat boiled scrambled fried or anything else um don't make them go into a mix like this that's fine that's fair enough I'm using Panko bread crumbs um they just give that wee bit of um I think a bit more body to anything and Panko bread crumbs um if you know what these are they're kind of just crunchy crispy bread crumbs used in the likes of the Korean tape cooking but quite popular in anything and they're easily made please don't buy these things just get milk bread crumbs ordinary breadcrumbs put them into an oven lay them out on like say an oven tray and at about 180 degrees um and turn them every so often for about maybe 15 minutes or so until you get you see that they're trying to make golden color um or they're getting crispy or the the bread crumbs are getting crispy like these are crunchy and that's it don't buy them good God no don't um you may as well just steal your money down the drain so I want to say that was maybe about three and a half good harmful nothing like this now they take their old houses have I forgotten anything I don't think so so just to give this a bit of a mix around bring it all together with the egg the breadcrumbs and then once you get that breadcrumbs let me just add what you think we'll bring it together so it's maybe about I'm trying to work outside the tablespoons probably about 10 for this amount still quite wet of course say moist but I won't use upwards there's a certain persons right here today called Amy I just like the word moist a lot of people don't like that word but so it's it's still wet she's sitting down in the conservatory doing her interior design course and she's sitting with her mother my daughter house who is writing a novel as well as her soap business and candle business emysirth.com uh my darling wife also is a Ghostwriter so as you can see a very talented body or like me well I suppose I'm talented in terms of this is an all home cooking by the way um please have a laugh you know it's not to be taken too serious it's about trying to make things appeal to people so I'm just adding a tiny bit more breadcrumbs so this is probably about maybe I would say 12 tablespoons very hard to charge it looks like each one of those that I had in the hand roughly about a tablespoon a heap tablespoon by the way in with another hopefully this will be the last I probably got these are like bread balls rather than Meatballs when I love these I wouldn't put them onto a board and let them cool or go cold a bit in the fridge firm them up a bit let's come together nicely all right so next process we'll be rolling these out so what I'm going to use here and I don't want them too small we like them big in this house a quarter cup okay just get the mic get them in the palm of my hounds you know give them remember [Music] foreign [Music] [Music] they roughly look like you're still paying off and typical as usual always end up with a bloody uneven number um so we'll all fight probably with the last one um me being the chef I claim it so um there we are and there's four office so yeah so we'll all have um 3H so that's that um but I'll be plenty they're a reasonable size better pop these into the fridge and let them coat because they're ready to cook as you can see this is made by came back Garden um with a fence posts or whatever um which is usually shape room right there they've all disappeared obviously brought in case maybe the farmer's fighting me doing a bit of sheep Roots them um but yesterday the mountains were absolutely covered and missed um it was pouring out of the heavens here today it's lovely and bright as you can see some clouds lovely white fluffy clouds like cotton water so now you want to make the sauce okay folks so help me pot on um heating up in with three tablespoons of olive oil extra virgin olive oil whatever you want maybe third stated for work just let that heat get my little spoon I shouldn't say anything like my camera and wet banana shallots this is what I'm using could have used red onion could it be white onion and I mean white onion brown onion in some places as in the Skins Brown that's roughly about um medium-sized banana shallots going in I want to turn this down to kind of a medium to high heat [Music] licking their fingers again so I just wanted these to get a little bit on the um look too much because they will cook in this part of the sauce okay plus enough maybe towards a slight but hard so it's on the higher side of medium the higher if that makes sense I don't want to cook them for a minute or two okay that's doing nicely in McCormick try and scoop it all up I'm gonna scribble scrape this board just want to cook the roll on the sofa garnic [Music] so and next that these are Chestnut mushrooms um you use any sort of mushroom you wish so 225 grams of those and I finely chopped them throw that away bring it up to roughly about a medium um [Music] cook these through four and a few minutes add a little bit more moisture and I had a mixture of maybe plum tomatoes a few large Tomatoes I say Rarities here and you know your pen of Fortune for them so 225 um grams of chopped model tomato I can really talk so we'll let this cook for probably about five months so here we are things cooking nicely 400 grams of chopped tomatoes going in um I'm going to be honest on budgets and things like out there it is I just use um ordinary Supermarket oven brown bottles yeah I know there's lovely Italian tomatoes that you can buy into those good old ones you've seen me were like 40 Pence so that's those I'm going to turn this off by virtual slightly just in with okay A bit of a grind off black pepper probably about three quarters of a teaspoon teaspoon now onto the old salt so there we are but maybe teaspoon and a half of salt I can adjust this and you know do check this and adjust it accordingly this is slightly bigger but please but I've got a kind of eyeball this so I'm going to use [Music] um roughly about I'm going to say that's two Heap teaspoons and we've got three of Basil I do don't know herbs and I might add more in but again you adjust this to save yourself fixed herbs already hands bars in them and a little bit of oregano Etc so okay those in little secret ingredient and I only find I hug and cook them kind of don't sometimes use this and I think it adds a wonderful flavor um if you select the answer if you take flavor um it's fennel seeds so roughly about a teaspoon Heap teaspoon I'm putting in [Applause] um they're quite hard but they will soften down in German I just think it gives it just that extra little bit of something and I don't know what a good old stock keep going in and then add some water the first one I'm gonna do and Amy has allowed me this so that's like so much wine so I'm going to save roughly about 100 mils that you can use white use red in with a good old vegetable stock Cube and I will Top This water crumble it up about a cup of water and to take a little bit of the tartness off um two level teaspoons of sugar make it three because it's quite big last but not least and what's roughly tablespoon of tomato paste tomato and puree so I've got a mix around um and it does smell absolutely wonderful you know I do like my herbs um I normally have it out in balsamic vinegar but I'm not going to do that because I've out of the whining I normally at the cheek and you're going to say I've already added in a little flower this is good old store-bought Cheapo green pastel this does the job it's already made look at that it could mix in I'm going to turn this on to a low heat put the letters I'm gonna come back later okay ladies and gentlemen and whoever else is watching so what I have here is roughly about um two to three tablespoons of olive oil just taken a pound so I'm gonna put my brownies in I have a kind of Honor medium to low Saturn and it's only very different um the meatballs kind of before they go in so space them out as much as possible I don't want these department so that's them and get plenty of oil right I'm gonna be out just another retail foreign 's away the sauce was still a bit tardy with the Tomato so I added three level teaspoons and I added another um two and a half teaspoons in of sugar just to bring out the tomatoes um and cups from the target as away and also I just added another level paste um maybe about a quarter to half a cup of water okay so that's a better color than one side a couple of more months around these ever so slightly and then I will pop them in to eat the sauce now to get these little berries gently one hopes and into the pot with the sauce and then they can just simmer away foreign [Music] [Music] gently probably for maybe 45 minutes maybe a bit longer I'll just keep a wee eye on them I ain't gonna turn them if I kill you it will only be the ones so I've taken the letter off just to have a weird little look um up the meatballs and I think they're holding their shape they won't take long to cook and as they cook I just hope and hope the goodness as I say that they do hold if not this will be a Bolognese rather than a meatball back home with the lid we'll let this go for another 15 or 20 minutes I'm not going to turn them just make sure they don't stick to the bottom oh my goodness let's just say fingers crossed so let on 20 minutes and that will be those ready so folks um I kind of didn't finish off last night um my Italian meatball dish and sing it in the pot in the last clip and that was a coat the only thing I didn't do was obviously show it to you as normal on the plate and say goodbye and that's because I took a cooking frenzy and decided to make a biscotti Biscoff brownie cake I'm also bangers and mash with an onion gravy so apologies we were starving by the time I had everything done which was near a quarter to 11 at night and I hope you enjoyed the video from what you've seen so I'm going to say Obviously the morning after Rocco have a good weekend please do some trade and give me a thumbs up and do train the recipe pretty easy and most of it's just not a mortal left on the pit see you soon take it easy bye for now [Music] [Music] foreign

Channel: White Beard's Kitchen

Views: 162

Keywords: Italian cooking, tomatoes, mushrooms, mixed herbs, pesto, white wine, garlic, spaghetti, pasta dishes, European cuisine, Mediterranean cuisine, Italy, minced beef, easy italian cooking, meatballs, meatball recipe, easy meatball recipe

Id: 0o9YizrBf_Y

Length: 16min 31sec (991 seconds)

Published: Thu Jun 08 2023